1 pkg. 12 corn tortillas
1 cooked, boned chicken, diced (save broth)
1 lb. mellow Cheddar cheese, grated
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-Tel tomatoes with green chilies, break up tomatoes & use entire contents
1 onion, chopped
1 green pepper, chopped
Garlic salt
Chili powder

Note: This recipe calls for NO black pepper! Use chili powder accordingly - since tomatoes are hot!

Combine soups in mixing bowl. Add 1/2 can of broth if using chicken soup, whole can if using both kinds. (I use both kinds.) Set aside. Line greased casserole dish with tortillas, breaking up as necessary to cover entire bottom of dish. Spread 1/2 of chicken meat over layer and sprinkle with garlic salt and chili powder. Sprinkle 1/2 of onion and 1/2 of green pepper over this. Smooth half of soup mixture over onion and green pepper. Sprinkle 1/2 of cheese over soup. Repeat entire layer beginning with tortillas and ending with cheese. Pour entire contents of Rotel tomatoes over top. Make sure to break up the tomatoes with a sharp knife. Cover with foil.